Cheeseburger Spring ROlls

Servings: 8-10 spring rolls Active Time: 25 mins Total Time: 30 mins

While you won’t find these Cheeseburger Spring Rolls on any diet plans any time soon, you will find them in the hands of many smiling people. This recipe combines everything you love about cheese- burgers and spring rolls and will soon make regular appearances every time you host a big game. Dip them into a fresh batch of “Special Sauce” dipping sauce to reach a new level of cheeseburger nirvana!

Ingredients Directions

For the Spring Rolls 1. For the pickles in this recipe, you can feel free to use a store- 1 lb ground bought pickle relish if you’d like. I tend to find prepared rel- 6 slices of american cheese ishes as being a bit too sweet for my taste, so I like to buy a jar 1/4 cup pickles, minced of a whole pickles for this recipe and then mince them by hand. 1/4 cup onions, minced It doesn’t take long and the lack of sugar and the extra crunch 1 tablespoon Worcestershire from the whole pickles is a nice touch. Begin by mincing the sauce pickles and onions needed for the spring rolls and the special Spring roll wrappers sauce. An egg Oil for 2. In a small mixing bowl, combine all ingredients for the special For the "Special Sauce" sauce and mix thoroughly. I usually like to do this in a Tupper- ware container so that I can avoid dirtying a bowl and I can put 1/2 cup mayonnaise a lid on it to be stored in the fridge. Which is a segue to: cover 2 tablespoons ketchup the sauce with either plastic wrap or a lid and store in the fridge 2 tablespoons pickles, until later. minced A splash or two red wine 3. In a skillet over medium heat, brown the ground beef until it vinegar is completely cooked through, ensuring that there aren’t any A pinch of powder pieces that are too large (no bigger than a marble). Turn off the A pinch of onion powder heat and pour off as much fat from the skillet as possible with- out driving yourself crazy. Add the onions, pickles and Worces- tershire sauce to the pan and stir. Tear the cheese slices into smaller pieces and add to the skillet. Stir the beef and cheese together until it is well incorporated. The beef will still be hot enough to melt the cheese. Set aside and let cool briefly.

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Shopping List

1 lb ground beef spring roll wrappers ketchup 6 slices of american cheese an egg red wine vinegar jar of whole pickles oil for frying garlic powder an onion mayonnaise onion powder Worcestershire sauce

s a u c y s p o r k . c o m 4. It is now time to set up a spring roll assembly 6. Line a plate with paper towels and place near station. Crack the egg into a small bowl and the stove. Working in batches, fry the spring use a fork to scramble. Grab a large plate or rolls on one side for about three minutes and sheet to store assembled spring rolls then flip it to fry the other side another three onto as you go. With the beef mixture and egg or so minutes until they are golden brown. wash nearby, begin to assemble the spring Remove from the oil using a metal slotted rolls. Scoop approximately a third of a cup spoon or a spider. Try to avoid using tongs as of the mixture onto center of the spring roll they can they can damage the rolls and break wrapper and spread out to form a small rect- them open. Continue this way until all of the angle that stops about an inch and a half away spring rolls are cooked. from the left and right edges. Using a brush, apply the egg wash across the top of wrapper. 7. Once the spring rolls are cool enough to Fold over the left and right sides of the wrap- touch, assemble them onto a platter. Spoon per and then roll from the bottom towards the special sauce into ramekins for dipping the top, allowing the egg wash to seal the roll. and serve immediately. Place seem-side down on the baking sheet and then repeat until all of the beef mixture has been used. Depending on how quickly you are able to work and the general heat and hu- midity in your kitchen, you may want to keep a damp towel on top of the spring roll wrap- pers to keep them from drying out and crack- ing while you are working.

5. You can deep fry the spring rolls if you’d like, but unless you are planning on frying other things at the same time, heating up that much oil would be a waste. In a medium skil- let, put in about 1/2 inch of canola or peanut oil. It will expand as it heats up so be careful as to not put in too much oil. Heat the oil over medium-high heat for a few minutes prior to frying. You are shooting for the oil to be ap- proximately 325 degrees but it may be difficult to get a good reading on your thermometer with the oil being fairly shallow. If you start to see wisps of smoke, the oil is starting to get too hot and you’ll need to turn down the heat a little bit.

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